Tofu Stir Fry

40 min

Crispy pan-fried tofu cubes tossed with stir-fried vegetables in a savory-sweet sauce with sesame and cilantro.

prepDrain tofu and wrap in a thin dish towel. Weight down with a heavy cookbook or skillet for 10–15 min, changing the towel halfway through.
½ teaspoon kosher salt	Coat tofu cubes with salt, pepper, garlic powder, five spice & cornstarch	Fry tofu in oil 3–5 min per side until golden brown, 175°C / medium-high heat		Off heat, add tofu, cilantro, sesame seeds & sesame oil; toss to coat	Serve over rice
½ teaspoon white pepper
½ teaspoon garlic powder
Heaping ¼ teaspoon Chinese five spice powder (optional but amazing!)
3 tablespoons cornstarch or arrowroot powder
1 (14-ounce / 400 g) block extra-firm tofu (ideally, previously frozen and defrosted)
3 tablespoons neutral-flavored high-heat oil (such as avocado oil, for frying tofu)
1 ½ tablespoons soy sauce (tamari for GF)	Stir together soy, vinegar, hoisin, Shaoxing, sugar, chili-garlic & broth	Add sauce, stir-fry 2 ½ min, add tender vegetables & wilt 30 sec	Stir in cornstarch slurry until thickened & glossy
1 ½ tablespoons rice vinegar
2 tablespoons hoisin sauce
2 tablespoons Shaoxing wine (Chinese cooking wine)
1 tablespoon organic brown sugar
1 to 2 tablespoons chili-garlic sauce or sambal oelek
3 tablespoons veggie broth or water
2-inch piece ginger, finely chopped	Stir-fry ginger & garlic 20–30 sec, then add vegetables 1–1.5 min
4 garlic cloves, chopped
14 to 16 oz vegetables of choice
1 teaspoon cornstarch or arrowroot powder + 1 tablespoon cold water, stirred together
2 teaspoons black sesame seeds or toasted white sesame seeds
2 teaspoons toasted sesame oil
¾ cup / 12 g cilantro leaves and tender stems, roughly chopped
3 to 4 cups cooked white or brown rice, for serving

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